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    You are in: Home / Recipes / Rice and Corn Cakes With Spicy Black Beans Recipe
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    Rice and Corn Cakes With Spicy Black Beans

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Heather U.'s Note:

    From Eating Well April/May 2005. "These crispy fried patties get a swift kick from the easy-to-make bean-and-salsa accompaniment. Instant brown rice only takes about 10 minutes, a great shortcut on a busy night. Garnish with sour cream and scallions."

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook rice with the amount of water called for in the package directions, adding scallions, garlic and thyme to the water. Remove from heat and stir in corn, breadcrumbs, salt and pepper. Let stand for about 5 minutes to cool slightly.
    2. 2
      Whisk eggs in a large bowl until frothy. Add the rice mixture and mash with a potato masher until the mixture holds together (it will be fairly soft), about 1 minute. Shape the mixure into 8 patties.
    3. 3
      Heat 2 teaspoons oil in a medium nonstick skillet over medium-high heat. Carefully transfer 4 patties to the pan with a spatula and cook until browned and crispy, about 3 minutes per side. Transfer to a plate; cover to keep warm. Wipe out the pan with a paper towel, add the remaining 2 teaspoons oil and repeat with the remaining 4 patties.
    4. 4
      Meanwhile, combine beans and salsa in a small saucepan and cook over medium-high heat, stirring occasionally, until hot, about 5 minutes. To serve, divide the beans among 4 plates and top with 2 patties each.

    Ratings & Reviews:

    • on January 04, 2010

      45

      This was a great recipe! 1 of 2 of my kids ate it. The one suggestion I make is to keep an eye on the beans. My hubby was a little late and they dried out a little. It's good to have them a little on the juicier side. This made 8 HUGE patties. I added a salad to our supper because I didn't think 2 patties and beans would be filling enough per serving, but it really was pretty close. The only difference in mine were that I used fine diced yellow onions instead of scallions and 1/2 c. frozen and 1/2 c. canned corned, as I ran out of those ingredients. They were so easy, and I say that after I had to cook my rice for 40 minutes (I don't have instant brown rice)! I would definitely make these again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 07, 2005

      35

      I thought this was a tasty recipe and fun to make. It wasn't hearty enough for my husband though.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 16, 2005

      55

      We really enjoyed this dish! I loved how the cakes really did get nice and crispy. I didn't have a potato masher, but a pastry blender worked just as well. I used finely chopped cauliflower instead of corn, and couldn't even taste it. My 7-yo DS doesn't like the cruciferous vegetables all that much, so I have to sneak them in. This made a lot more than 8 patties, but I made my patties really thin so they would be mostly crispy. The beans-and-salsa combo was great over this, and turned out thicker than I thought it would! We left off the sour cream to cut down on fat, and it was still nummy. Thank you for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Rice and Corn Cakes With Spicy Black Beans

    Serving Size: 1 (261 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 331.6
     
    Calories from Fat 72
    21%
    Total Fat 8.1 g
    12%
    Saturated Fat 1.6 g
    8%
    Cholesterol 105.7 mg
    35%
    Sodium 722.5 mg
    30%
    Total Carbohydrate 52.8 g
    17%
    Dietary Fiber 9.8 g
    39%
    Sugars 2.7 g
    10%
    Protein 14.5 g
    29%

    The following items or measurements are not included:

    whole wheat breadcrumbs

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